1. Heat a teaspoon of Better Than Bouillon base in a cup of water in the microwave, then add a tablespoon or two of heavy cream. This is divine with the clam base, mushroom base, or chicken base. Some of the other flavors aren't quite as good, but they are pretty useful in cooking even if you don't like one straight.

2. Heat a teaspoon or two of Better than Bouillon chicken base, or a chicken bouillon, in water in a saucepan. When hot, stir in an egg which you have beaten lightly in a cup. Keep stirring to make eggdrop soup. Add some lemon juice to make this egg/lemon soup.

Obviously once you get the simple process of using a prepared base like Better that Bouillon, you can drop in a lot of things to make your really fast soup, including leftover meats or vegetables.

Cubed cheese melting in the bottom of the soup makes even the plain bouillon special and nutritious.

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Can the Better Than Bouillon Base be purchased in a grocery store or is it strickly an on-line purchase? Thanks

Around here Trader Joes and Smart and Final carry the chicken, but the only places with the more exotic flavors are the pricier gourmet grocers like Whole Foods and Molly Stone. I keep my eyes open for a sale and stock up, since they last about forever, though they do need refrigeration after opening.

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I also love that Better Than Bouillon base.....chicken and beef.. dying to try the turkey and mushroom flavors...I basically make the broth, chicken, mushrooms, celery...with the beef, I add tomatoes, celery, some kind of beef, maybe onion...I make it and freeze it in individual portions in freezer bags...I don't own a micro wave.. so I just reheat it up in a pan...

I kinda did a no no today. At work I felt like some hot soup cause my tummy was upset and had a small cup of some of the minestrone soup...never having it before and it was yummy. It didn't have much beans or noodles in it and of course I didn't eat them but the hot broth and zuchinni was so goood. But I figure I better just make my own not knowing how many carbs the veggies and broth was. Told myself no seconds! I'm gonna have to make my own tho I loved it.

Progresso Light soups aren't bad at all. I probably won't use them until I go into OWL, but the Progresso Light Beef Pot Roast only has 10g of carbs per serving, and no MSG. Also 2g of dietary fiber and only 80 calories.

Also, it doesn't taste bad at all.

There are some other options in the line that have 14g of carbs, if you're more into chicken.

Cubed and browned 2 pounds of roast in the pressure cooker. Added a couple cans of beef broth 4 cups of water and 4 bullion cubes. Pressure cooked for 30 minutes. Meanwhile sautee sliced mushooms and a diced onion in bacon fat. Once the pressure cooker is done and cooled I put the mushrooms/onions and a 10 oz box of frozen leaf spinach into the pressure cooker pot and simmered on the stove for a few minutes. Then add about 2/3 cup of cream and salt and pepper to taste. simmer 5 minutes. into the bowl and it's dinner and lunch for a few days.

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Cubed and browned 2 pounds of roast in the pressure cooker. Added a couple cans of beef broth 4 cups of water and 4 bullion cubes. Pressure cooked for 30 minutes. Meanwhile sautee sliced mushooms and a diced onion in bacon fat. Once the pressure cooker is done and cooled I put the mushrooms/onions and a 10 oz box of frozen leaf spinach into the pressure cooker pot and simmered on the stove for a few minutes. Then add about 2/3 cup of cream and salt and pepper to taste. simmer 5 minutes. into the bowl and it's dinner and lunch for a few days.

Cubed and browned 2 pounds of roast in the pressure cooker. Added a couple cans of beef broth 4 cups of water and 4 bullion cubes. Pressure cooked for 30 minutes. Meanwhile sautee sliced mushooms and a diced onion in bacon fat. Once the pressure cooker is done and cooled I put the mushrooms/onions and a 10 oz box of frozen leaf spinach into the pressure cooker pot and simmered on the stove for a few minutes. Then add about 2/3 cup of cream and salt and pepper to taste. simmer 5 minutes. into the bowl and it's dinner and lunch for a few days.

I also love that Better Than Bouillon base.....chicken and beef.. dying to try the turkey and mushroom flavors...I basically make the broth, chicken, mushrooms, celery...with the beef, I add tomatoes, celery, some kind of beef, maybe onion...I make it and freeze it in individual portions in freezer bags...I don't own a micro wave.. so I just reheat it up in a pan...

Does it have any added MSG? I haven't seen it anywhere in the stores, but would like to find it and try some of these great soup suggestions.

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Better Than Bouillon chicken base is made from real chicken meat and juices giving it a richer, more robust flavor than ordinary bouillons. No MSG, no fat and lower sodium -1/3 less salt than ordinary bouillons.

Each jar contains 38 one cup servings or enough for 9 1/2 quarts of broth.

This soup is delicious and it's perfect for induction... It's very high in calories and fat but that's what is needed to lose weight during induction. I've noticed that a lot of people are trying to do a low-carb/low-fat diet and Atkins just doesn't work that way... I've done a ton of research on Atkins (I mean a ton... dug into my medical nutrition books and all) and the key to weight loss on Atkins is a HIGH FAT, HIGH PROTEIN, essentially zero carbohydrate diet.

Here's the recipe:

4 cups heavy cream
1/2 lb. Land of Lakes yellow american cheese
1/4 lb. cheddar cheese
(Add more cheese if you like a "cheesier" taste)
1 box frozen broccoli or cauliflower florets
Make sure you cook the soup on low heat, adding only a couple of slices of cheese at a time until they fully melt. In addition, try not to bring it to a boil. Add the broccoli or cauliflower once all of the cheese has been melted.

Let me know what you think! This soup is VERY filling (due to the high fat content).

I am HOOKED on the Better Than Boullions!!! Last week I picked up clam base as well as LOBSTER base. This week I'll be making a seafood chowder with the lobster base...adding shrimp, haddock, butter, heavy cream, Old Bay seasoning, a tiny bit of onion powder, parsley, and cauliflower florets. I can hardly wait...baked kale chips on the side....mmmmmmmm!

How To Prepare: Mix all together in saucepan,
heat & serve.
It's delicious.

This was incredible! I have been a lurker here for quite some time. I made this for lunch today and had to register just so I could post how awesome it was! I will make this again, and soon! Thanks for posting it!

Heat up some chicken broth on the stove and slowly stir in a beaten egg or two. A dash of Tabasco and soy sauce for flavor (and wasabi if I have it). If I add a packet of sugar free gelatin, it adds protein and no carbs. Very filling and satisfying.

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Sometimes I just need something fast and was curious are any canned premade soups low carb?

Progresso Chicken Cheese Enchilada is a ready to heat & eat low carb soup. It used to be under their Carb Counters line but they did away with that line and put it under their Traditional line. It's pretty tasty and filling and gluten free.

Progresso Creamy Mushroom (GF) and Escarole soups are also low carb although I'm not sure if they still make the escarole one.